In autumn and winter, beef and mutton have always been an important ingredient for autumn and winter supplementation, which can not only supplement kidney aphrodisiac, appetize and strengthen the spleen, but also warm up qi and blood, warm and cold ~ so eat more lamb in winter, both to resist the cold, but also to nourish health, it is the best of both worlds!
By Dora Mommy
Lamb roll 300g
Light soy sauce (Donggu soy sauce) 1 scoop
1 green onion
Ginger 6 tablets
1 scoop of oyster sauce
1 scoop of cooking wine
A pinch of salt
A little sugar
1. Ingredient preparation: 250 grams of lamb, 1 green onion, 6 slices of ginger;
2: Rinse the lamb blood water several times, add 2 spoonfuls of soy sauce, 1 spoonful of oyster sauce, 1 spoonful of cooking wine, shredded green onion, ginger slices, stir well with a little salt, and marinate for 5-8 minutes;
3. All the ingredients are prepared;
4, from the pot to burn oil, green onion and ginger stir-fry;
5: Pour in the marinated lamb and stir-fry until the lamb changes color;
6: Pour in the remaining shredded shallots, stir-fry twice quickly to get out of the pot;
7, tender and not steamed fried lamb with green onions is ready!
8, warm supplement and cold repellent ~
1, the water should be controlled and dried; 2, the big hot fry, the speed is so fast, or the lamb is easy to fry the old!
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